Serves 4-6
Prep time: 5 minutes | Cooking time: 1 hour
Many of the Simanim, traditional foods eaten at Rosh Hashana are chosen because of the significance of their Hebrew meaning, and the wordplay around the blessings we make for each. Dates are a great example of this. The Hebrew word ‘Tamar’ is related to ‘Tam’, meaning ‘to end’. We ask Hashem to bless us with an end to adversity. Dates are also one of the ‘seven species’ of the Holy Land, specifically referred to in Torah, and it is extremely likely that the ‘D’vash’ (honey) referred to when speaking of ‘a land flowing with milk and honey’ was date honey (silan).
Pomegranates, however, are a Siman because of their physicality – a regal, crown-topped globe, with a multitude of seeds inside. We ask Hashem to bless us with a year filled with as many merits as there are seeds.
We have combined the nectar from each – pomegranate molasses and date syrup – to create a sweet and slightly tangy glaze for our chicken wings. This glaze also works well on chicken thighs (pargiyot), beef short ribs and sautéed whole mushrooms.
Ingredients
For the wings
- 2 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tbsp Oil
- ¼ tsp Salt
- ¼ tsp Pepper
For the sticky glaze
- 1 cup Date Syrup
- ⅓ cup Pomegranate Molasses
- 1 tbsp Cornflour
- 18-20 Chicken Wings
- Salt and Pepper to Taste
Method
- Preheat oven at 200°C / 180°C fan
(Gas Mark 6 / 400°F) - Place wings in an ovenproof dish.
- Pour over 1 tbsp oil and add salt, pepper, onion powder and garlic powder. Mix to combine.
- Cook for 35 mins covered, then uncover,
turn and roast for 10 mins uncovered.
Meanwhile, make the sticky glaze. - In a saucepan, combine date syrup, pomegranate molasses and a generous amount of salt and pepper, bring to the boil and lower heat to a simmer.
- In a cup, add 1 tbsp of cornflour to 1½ tbsp cold water and dissolve.
- Pour in to the simmering glaze mixture.
- Continue cooking for 3-5 minutes, stirring constantly and ensuring the glaze doesn’t catch on the bottom of the pan. The mixture will bubble and thicken.
- Remove the pan from the heat and allow the glaze to cool and thicken further.
- Pour half the sauce onto the wings and return to the oven for 5 to 10 mins.
- Warm the remaining sauce, remove the wings from the oven and coat with the glaze.
- Plate, serve and enjoy.
(Image Credit: Sophy Weiss Photography)
